YAMATO STEAKHOUSE

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-06-13: Observed all employees safestaff certification still expired. Operator was not clear what employees needed training. I explained all employees engaging in food activity have to take the food safety test. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed meat products stored in T-shirt bag in reach- in chest located in back room of kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Chicken stored on shelf above premade garden salads in walk-in cooler. Operator moved premade salads and corrected during inspection. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris in three-compartment sink. Observed triple sink in sushi bar with accumulation of black mold like substance.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Floor soiled/has accumulation of debris. On the floor Behind the beverage machine and beside o the ice machine.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle .

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in sushi bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like debris on nozzles of beverage machine.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hws in sushi bar.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 06-01-2024. Admin Complaint

High Priority - Stop Sale issued on tuna and tilapia due to failure to remove product from vacuum sealed bag upon thawing as instructed by package. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on hose underneath dish sink.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dish area being used to store dishes. Employee removed dished from hand wash sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips for chlorine dish machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in sushi bar area.

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelves of walk in cooler.

Basic - Commercially processed reduced oxygen packaged tuna and tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from unenclosed beverage on cook line. Manager threw cup away. Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can near hand wash sink in kitchen area. Manager brought trash can during inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-3

High Priority - Roach activity present as evidenced by 7 total live roaches found in the following locations: 3 live in wall/ceiling junction above upright two door reach in near dish pit. 2 live inside stainless steel wall lining on corner by dish pit hand wash sink. 1 live on apron handing on water heater. 1 live on wall by water heater. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs on counter ambient temp 76F, less than 2 hours per cook. Discussed Time as a Public Health Control with manager. Eggs returned to cold hold unit. Imitation crab meat on sushi bar counter 62F, less than 1 hour. Returned to cold hold unit at time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Rice at sushi bar. Cooked approximately 1 hour ago. Time written down at time of inspection. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Ming Wu expired 4-8-23

Intermediate - No soap and no paper towels or mechanical hand drying device provided at handwash sink. At sushi bar hand wash sink. Restocked at time of inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna and Escolar in sushi reach in in vacuum sealed package with label indicating it is to be kept frozen until time of use.

Basic - Dead roaches on premises. 12 dead on pipe by wall next to water heater. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime in ice machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen area.

Basic - Carbon dioxide/helium tanks not adequately secured. CO tank not chained to secure it next to soda machine in kitchen area.

Basic - Condensation or other drainage not disposed of according to law. Observed hood system drainage into 5 gallon bucket. When full manager states they dump wastewater in dumpster. Warning

Basic - Unnecessary items/unused equipment on the premises. Observed broken chairs outside in back area.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed five live flies in back storage area in kitchen. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink on cook line being used to rinse rice pot off.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No soap provided at handwash sink in back kitchen.

Basic - Bowl or other container with no handle used to dispense food. Observed in reach in cooler bowls as scoops with no handles in the kitchen. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed silverware in dish area not inverted.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on cook line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone in server area near food items. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cooks preparing food with no hair restraint in back kitchen.

Basic - Food stored on floor. Observed food on floor in walk in cooler. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on fryer door in between using.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed build up in microwave in back kitchen.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in back dish area and back storage area.

Basic - Reach-in counter top cooler interior has accumulation of soil residues build up on the inside.

Basic - Stored food not covered. Observed tea ready for service not covered in kitchen area. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed salt in a squeeze container with no label. Corrected On-Site